Heat the cream, milk, sugar and instant coffee in a medium pot over a medium heat. Stir until the coffee has all dissolved and the mixture is gently steaming (try to not let it come to a boil).

In a medium bowl, mix the egg yolks and cornflour together. Once the cream mixture is steaming, very gradually pour this into the bowl of egg yolk mixture whilst whisking it in. Pour this back into the pot and place back on the heat on low. Keep stirring until the mixture has thickened slightly.

Refrigerate the mixture to cool it down - it is best if you leave the mixture in the fridge for at least 4 hours once cooled (this is called 'ageing') as it helps form a more stable ice cream later on. 

Churn the ice cream in an ice cream machine according to the manufacturer's instructions. 

Place the silicone moulds onto a baking sheet or two. Once churned, take the soft ice cream and use it to fill the silicone ice cream moulds, smoothing the backs with an offset palette knife. Poke the ice cream sticks into the moulds and transfer to the freezer to set - about 2-4 hours.

Mix the melted dark chocolate and vegetable oil together in a medium bowl.

Let the moulds sit out for a few minutes before de-moulding the ice cream pops. Pour the praline onto a plate or shallow bowl. Firmly dip and press the ice cream pops into the praline before transferring to a lined baking tray. 

Freeze again for a few minutes to solidify before dipping into the melted chocolate, using a spoon to help you coat the whole pop. Leave to set on a lined baking tray in the freezer. Keep in the freezer until you're ready to eat!